Vegan Tacos

Ingredients

• 1 can kidney beans
• 2 red onions
• 2 tsp sambal oelek
• 0.5 tsp cumin
• Salt
• 100 g soft rolled oats
• 2 ripe tomatoes
• 1 Lime
• 1 Avocado
• 2 Garlic cloves
• chili flakes
• 0.5 tsp mustard seeds
• 0.5 tsp Coriander seeds
• 3 tbsp olive oil
• 1 tsp whole cane sugar
• 50 g Baby Spinach
• 8 taco shells

Instructions

1. 1.

   Drain the beans and mash them with a fork in a bowl. Peel the onions and finely chop one; slice the rest into rings. Add the chopped onion, sambal oelek, cumin, salt, and oats to the kidney beans, pour over 100 ml hot water, mix, and let sit for 10 minutes.

2. 2.

   Meanwhile wash the tomatoes, cut off the stem end in a wedge shape, and dice the flesh finely. Squeeze the lime. Halve the avocado, remove the pit, loosen the flesh from the skin, cube it, and mix immediately with lime juice. Peel and finely chop the garlic; add it with the tomatoes to the avocado cubes. Grind mustard and coriander seeds in a mortar, then season the salsa with chili flakes and salt.

3. 3.

   Shape about 25–30 small balls from the kidney bean mixture and fry them in a pan with 2 tbsp hot oil over medium heat until browned on all sides.

4. 4.

   In another pan sauté the onion rings in the remaining oil, sprinkle with sugar, and caramelize.

5. 5.

   Wash and dry the spinach; add it to the tacos along with the tomato‑avocado salsa. Top with the bean balls and garnish with the caramelized onions.